- 600ml groundnut oil
- 1kg pork spare ribs, separated into individual ribs
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
For the braising sauce
- 850ml chicken stock
- 2 tbsp chilli bean sauce
- 1 tbsp granulated sugar
- 75ml Shaohsing rice wine or dry Sherry
- 1½ tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 garlic cloves, finely chopped
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp whole yellow bean sauce (optional)
- 3 tbsp hoisin sauce
- 2 tbsp cornflour blended with 3 tbsp water
Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.
Storing the sauce
The braising sauce can be frozen after step 2 and reused the next time you make this dish. If you want to get ahead, the dish can be prepared up to this point the day before.